REAL POPKORN WITH BUTTER

(Gets 6 cups)

¼ cups of popcorn kernels

½ teaspoon of vegetable oil

1 tablespoon unsalted butter

¼ teaspoon of salt

Place the popcorn kernels in a clean brown paper bag for lunch. Drizzle the kernels with oil. Fold the top of the bag three times for sealing (do not secure with tape and steppes).

Shake the bag to cover the kernels with oil, place the bag on its side on a large microwave plate and shake the kernels into an even layer in the bag.

Place the plate in the microwave and cook until the pop-up slows to one or two levels at a time, 3 to 5 minutes. Use gloves to get the plate out of the microwave (the plate will be very hot, ask an adult to help). Set aside to cool slightly.

Place the butter in a large bowl for the microwave (large enough to hold the popcorn), cover and heat in the microwave at 50 percent power until melted, 30 to 60 seconds. Use gloves to get the bowl out of the microwave.

Gently open the paper bag (gently with hot steam) and pour the popcorn into a bowl of melted butter. Using a rubber spatula, mix the popcorn with the butter. Sprinkle with salt. Serve.

Popcorn with parmesan and herbs: in a small bowl mix ¼ cups grated parmesan cheese and 1 tablespoon of Italian seasoning mixture. Sprinkle the popcorn along with the salt just before serving.

Popcorn Shriracha-Lime: Stir ½ teaspoon of Shriracha sauce into melted butter. Just before serving sprinkle ½ teaspoon of grated lime zest on popcorn along with salt.

Popcorn with cinnamon and malt: in a small bowl, mix 1 tablespoon of malted milk powder, 1 tablespoon of packaged brown sugar and ½ teaspoon of ground cinnamon. Sprinkle the popcorn along with the salt just before serving.

Nutrition information per serving: 98 calories; 47 calories from fat; 5 g of fat (3 g of saturated; 0 g of trans fat); 10 mg of cholesterol; 195 mg of sodium; 11 g of carbohydrates; 2 g of fiber; 0 g of sugar; 2 g of protein.

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